水蒸气蒸馏法及石油醚浸提法提取灰肉红菇挥发油的化学成分分析  

Study on the chemical constituents of the essential oil from Russula griseocarnosa by steam distillation and petrol ether extract

作　　者：韦玉[1] 李晶晶[1] 徐绍业[1] 赵灵颖[1] 陈新华[1] 

机构地区：[1]桂林医学院,广西桂林541004

出　　处：《食品工业科技》2013年第6期91-93,117,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31160313);广西教育厅科研项目(201106LX372)

摘　　要：采用水蒸气蒸馏法及石油醚浸提法提取灰肉红菇中的挥发油,并以气相色谱-质谱联用法(GC-MS)对挥发油中的化合物进行分析鉴定。在水蒸气蒸馏法提取物中鉴定出29个化合物,占其化学成分总含量的93.58%;石油醚提取物中鉴定出36个化合物。二者相同化合物共有6种。结果表明,提取方法对于获得灰肉红菇挥发油中的化合物影响很大。The component of the essential oil and petrol ether extract from R. griseocarnosa was analyzed by gas chromatography-mass spectrometry （GC-MS）. The result showed that 29 compounds were identified in essential oil,which accounted for 93.58% of the total constituents. 36 compounds were identified in petrol ether extract. It was found that 6 compounds from 2 kinds of extracts were the same. As a result, extraction method had a ~lreat influence on the component of extracts.

关 键 词：灰肉红菇 挥发油 水蒸气蒸馏法 石油醚浸提法 GC-MS 

分 类 号：TS207.3[轻工技术与工程—食品科学]